Roasted Potato-Leek Soup

Roasted Potato-Leek Soup

This roasted potato-leek soup is a terrific way to warm up on a cold winter night. With minimal prep and a streamlined ingredient list, you’ll love how quick, easy and budget-friendly it is to prepare!

Roasted Potato-Leek Soup

Preparation Time: 10 – 15 minutes

Roasting and Cooking Time: 50 minutes – 1 hour

Serves: 4


  • 1 12 pounds yukon gold potatoes, cut into 34” cubes
  • 34 pound trimmed and halved (lengthwise) leeks
  • 2 tablespoons (28 grams) olive oil, divided
  • 14 teaspoon Kosher salt
  • 18 teaspoon black pepper
  • 4 cups chicken stock or broth

For Serving:

  • Crème fraîche or sour cream (optional)
  • Snipped chives or scallions (optional)


Preheat oven to 450°F. Toss potatoes with 1 tablespoon of the olive oil, transfer to a roasting pan or parchment-lined baking sheet. Coat leeks with remaining tablespoon oil, separating leeks into individual layers. Arrange leeks over potatoes, season with salt and pepper. Place pan in preheated oven; roast for 20 minutes, toss mixture and roast until potatoes are cooked and golden brown in spots (about 20 minutes more).

Transfer roasted veggie mixture to a food processor or blender, add chicken stock and blend until desired texture is reached (you may need to do this in batches, depending on the size of your blender/processor). Pour blended mixture into a medium pot (4-quart), set over medium heat and cook, stirring occasionally, until hot. Season to taste with additional salt and pepper. Serve immediately topped with a dollop of crème fraîche and chives, if desired.

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